Dove and Mushroom Risotto

1. Stock Management:

   • Keep stock hot in separate saucepan
   • Temperature: Hot stock prevents cooling rice
   • Use dove bones for extra flavor if available

2. Mushroom Preparation:

   • Sauté mushrooms until golden brown
   • Technique: Don't crowd pan for proper browning
   • Season and set aside

3. Risotto Base:

   • Sauté onion and garlic until translucent
   • Add rice, toast until edges are translucent
   • Timing: 2-3 minutes of toasting

4. Liquid Addition Process:

   • Add wine first, stir until absorbed
   • Add hot stock one ladle at a time
   • Patience: Wait until each addition is absorbed
   • Process takes 18-20 minutes total

5. Finishing:

   • Fold in dove meat and mushrooms
   • Add cheese, butter, herbs off heat
   • Consistency: Should flow like lava when stirred

Service: Immediately in warmed bowls, never let sit Wine: Northern Italian whites - Gavi, Soave, Pinot Grigio

Smoking and Barbecue